The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Bacteria are part of the natural microbial ecosystem of wine and play an important role in
winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely …

Sulfur dioxide (SO 2) is probably one of the most versatile and efficient additives used in
winemaking due to its antiseptic and antioxidant properties. This compound is also important …

Worldwide the interest for biological control of food spoilage microorganisms has
significantly increased over the last decade. Wine makes no exception to this trend, as …

Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and refers to the
decarboxylation of Lmalate to L-lactate. This secondary fermentation is difficult to control and …

Aims: The detection and isolation of lactic acid bacteria by enrichment methods from wine
grapes cultivated in vineyards located in New South Wales, Australia. Methods and Results …

Methods based on multiple linear regression (MLR) relate variations in the selected
response (y) to the variations of several linearly independent predictors (x) with the purpose …